Convection Pot Roast

 / By Lazydays - RV Tips
A convection and microwave oven combo is standard equipment in the typical RV kitchen. If you haven’t used one before, you may wonder, “What is convection-microwave oven cooking, and where…

A convection and microwave oven combo is standard equipment in the typical RV kitchen. If you haven’t used one before, you may wonder, “What is convection-microwave oven cooking, and where can I find convection recipes?” With a convection and microwave oven, you get the best of both worlds in a single appliance — a microwave for faster cooking times, and a convection oven for browning and baking. For your convenience, we’ve gathered a collection of easy convection and microwave recipes developed by Chef Maximo Perez, a culinary whiz and valued member of the Lazydays family of experts. So get cooking with the tasty dish below, or check betterRVing.com for other RV-kitchen-friendly convection recipes.

There’s no need to be intimidated by a big chuck of meat. The convection-microwave turns out a deliciously tender and juicy pot roast in much less time than in a conventional oven or stove top. Slow-cooking in the convection-microwave results in a flavorful entree, which produces its own gravy. Round out this beefy meal with onions, carrots and potatoes.

  • 1 medium round or chuck beef roast (4 to 5 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 4 potatoes, peeled and quartered
  • 3 onions, quartered
  • 2 carrots, sliced into 1/4-inch rounds
  • 3/4 cup water
  • 2 tablespoons browning sauce

Place beef roast in a 4-quart, microwave-safe casserole dish. Pat salt, garlic, thyme and pepper into the meat. Add potatoes, onions and carrots around meat. Combine water and browning sauce; pour on top of meat and vegetables. Cover and roast 20 to 22 minutes per pound on high/mix (100%) setting, or until beef is fork-tender. Allow to stand 5 minutes before serving.

Makes 6 to 8 servings of convection pot roast.

Source: Mary D. Scourtes, RV Chef

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